Those Potatoes Recipes

Steps:

• 1. Pre-heat oven to 350 degrees 2. Cook Potatoes with skins on until tender. 3. Cool completely. 4. Grate potatoes and put into a large bowl (I usually keep the skins on; most of the skins will be easy to remove at the end of grating each potato.) Note: you can use approximately 10 cups frozen hash browns if you don't want to cook and grate your own. 5. Melt butter. 6. Add cream of chicken soup, sour cream and green onions. Mix well. 7. Add half of the cheese to the potatoes and mix lightly and gently together. 8. Add the creamy mixture to the potato mixture. 9. Spread mixture into a 9x13 inch casserole pan. 10. Sprinkle lightly with salt and pepper. 11. Top with remaining cheese 12. Sprinkle with crushed cornflakes (I have used crushed cracker crumbs in a pinch and that is good as well; although there is a flavor and crunch that the cornflakes give that is very good.) 13. Melt remaining 1/4 cup of butter. 14. Drizzle butter over crushed cornflake crumbs. 15. Bake for 35 - 45 minutes

Steps:

• 1. Preheat oven to 350 degrees. Spray a 9x13 pan with non-stick cooking spray. Mix together soup with milk, sour cream, salt and pepper.
• 2. Put a third of the sliced potatoes into your pan, spread overtop the potatoes a third of the soup mixture and then a third of your cheese. Repeat two more times.
• 3. Cover with tin foil and bake for 45 minutes.
• 4. Uncover your dish and cook for another 15 minutes. Enjoy!

Steps:

• Put 1 3/4 pounds baby potatoes in a pot and cover with water. Add 2 bay leaves, 2 garlic cloves and a big pinch of salt; bring to a boil. Reduce to a simmer and cook until the potatoes are tender, 20 to 25 minutes. Drain, discarding the bay leaves and garlic. Toss the potatoes with 2 tablespoons olive oil, transfer to a baking sheet and smash with a spatula or measuring cup. Drizzle with more olive oil and season with salt and pepper. Broil, turning, until crisp and golden, 15 to 20 minutes.

Steps:

• Melt butter Mix with sour cream, soup, salt and pepper Add hash browns, onion, and 3/4 of the cheese Spread mixture in a 9 x 13 pan Sprinkle remaining cheese on top For topping, melt butter and add crushed Corn Flakes Spread over mixture Bake covered at 350 for one hour

Steps:

• Preheat oven to 450 degrees.
• In a saucepan, melt 5 Tbsps butter.
• Add flour and cook over low heat, stirring, for 2 minutes.
• Remove pan from heat and gradually stir in cream and broth.
• Cook, stirring until sauce is thick and smooth.
• Stir in Parmesan cheese, salt and pepper.
• Fold in potatoes.
• Add more salt and pepper to taste.
• Put in buttered casserole.
• Mix Roquefort with melted butter and paprika.
• Sprinkle on top.
• Bake until cheese melts, 12-14 minutes.

Steps:

• In a small bowl, mix mayonnaise, garlic, oregano, salt , and pepper. Set aside.
• Bring a large pot of salted water to a boil. Add potatoes, and cook until almost done, about 10 minutes. Don't overcook otherwise the potatoes will break apart. Drain, and cool.
• Preheat oven broiler. Line a baking tray with aluminum foil, and lightly grease the aluminum foil.
• Arrange potatoes in the prepared baking tray. Spoon the mayonnaise mixture over the potatoes. Broil in the preheated oven until potatoes are tender and mayonnaise mixture is lightly browned, about 10 minutes.